The tangy cake and crisp crust of the old-fashioned doughnut, plain or glazed, makes it an American favorite.
INGREDIENTS | YIELDS 10–15 DOUGHNUTS
- 2 tablespoons unsalted butter
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3½ cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup sour cream
- 4–6 cups canola oil
Beat together butter and 1 cup sugar until smooth. Add eggs and vanilla.
Sift together flour, baking powder, baking soda, and salt, and add to butter mixture alternately with sour cream. Chill dough for at least 3 hours, or overnight.
In a heavy, high-sided frying pan, heat canola oil to 350°F. Turn out dough onto a floured surface, knead briefly, and using a rolling pin, roll to ½″ thick.
Cut into doughnut shapes and fry in hot oil, 1–2 minutes on each side, until evenly browned. Drain on paper towels. While hot, dredge in remaining sugar.